Turkey Enchilada Casserole
1 pound chopped leftover turkey meat
3/4 cup chopped onion
1 tablespoon minced garlic, or 1 teaspoon garlic powder
minced oregano leaves or 1 tablespoon dried
1/2 teaspoon ground cumin
2 teaspoons salad oil
1 can 29 ounce enchilada sauce
12 corn tortillas
2 cups shredded jack cheese
1. In a 5 to 6 quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is hot, three- four minutes. Stir in 1 cup enchilada sauce. Add salt to taste.
2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3 quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spread each level. Repeat to make two more layers of tortillas, cheese, turkey mixture and sauce; top with another layer of tortillas and sauce, then cheese
3. Bake in a 425° until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Top with cilantro to taste.